Reader question: Where to find good frozen fish?

Any idea where one can get decent frozen fish in the area? Decent as in both variety and quality … Sam’s Club doesn’t seem to carry anything, not a BJ’s member … Obviously I prefer fresh, particularly sushi, but every now and then, frozen fish is handy to have around.

I was thrilled to find sashimi-grade frozen tuna at from Kim’s Oriental Shoppe — 1694 Central Ave., on the right as you head west, between the Northway and Route 155; it’s in the back in the fish freezer. Really fine stuff, and it comes in blocks that are about 2 inches by 3 inches by 9 inches, rather than the big 6-ounce slices you see in grocery stores. I’m recalling it was about $16 a pound — well worth it.

I’ve been on the serving end of the frozen fish Steve purchased and it is indeed pretty darn good. It’s not going to beat fresh tuna carved in front of you at a top sushi joint but it’s an excellent stand-in for both price and availability.

The tuna at Kim’s is, as I understand it, flash-frozen at sea, and it’s my impression that flash-frozen fish of all types are used for sushi and sashimi at almost all restaurants — because it’s required by federal law. The New York Times reported in 2004 that 50 to 60 percent of fish served as sushi/sashimi/tartare in the United States is frozen at some point between ocean and table.

According to the Pacific Seafood Group, 80 percent of the tuna consumed in Japan, in raw and cooked preparations, is flash-frozen at sea. Seems to me tuna that is immediately frozen very quickly to ultra-low temperatures (60-below, Farenheit) will by definition be fresher than something that hangs upside-down in a seawater-ice slurry for two weeks while the tuna boat catches more fish, finally makes it back to port and the tuna is portioned and shipped.

Freezing also kills bacteria and parasites that chilling does not; according to an FDA publication:

“Freezing and storing at -4°F (-20°C) or below for 7 days (total time), or freezing at -31°F (-35°C) or below until solid and storing at -31°F (-35°C) or below for 15 hours, or freezing at -31°F (-35°C) or below until solid and storing at -4°F (-20°C) or below for 24 hours is sufficient to kill parasites. FDA’s Food Code recommends these freezing conditions to retailers who provide fish intended for raw consumption.”

Now, admittedly, the FDA is overcautious — it basically advises not to eat raw oysters — but I take the point here. Further research turns up that the FDA mandates that *all* fish to be eaten raw must be frozen first, to kill parasites.

“I would desperately hope that all the sushi we eat is frozen,” George Hoskin, director of the FDA’s Office of Seafood, told the New York Times.

Tuna, a deep-sea fish with exceptionally clean flesh, is the only exception to the rule, the Times reported, but tuna, too, is often frozen: “not necessarily to make it safe, but because global consumption of sushi continues to rise. Frozen fish usually costs about half as much wholesale as fresh. And some cuts, like the prized fatty toro, are not always available fresh.”

I have had a long history of success with the frozen, cooked shrimp at BJ’s – forget the size but I use them for apps or cooked up with an entree. works pretty well – in fact, unless I am near a fish store, I get those…

I buy my seafood at the Off Shore Pier (East Greenbush at Rt 4 and Third Ave Extension, which runs between the Target and Walmart Plazas), 283-9880. They sell a variety of fresh seafood, which they’ll broil or fry for a $1 more a pound. I believe that they also sell frozen seafood, but you may want to call ahead to be sure.

Their adjacent restaurant serves great seafood (their haddock fish fry has been hailed as their best by many). Having lived in Boston, we frequented some of the best seafood places, but Off Shore’s haddock was fresher and better than that we found on the coast. I could go into a longer review of their menu, but I’ll keep this post focused on their fresh fish.

Unfortunately, they close most nights at 7:30 (Fridays at 8:30), so you need to get your fish fix early.

The frozen-fish-seeking reader here. Just finished a plate of sashimi, cut from the tuna at Kim’s. FANTASTIC tuna, thanks Steve!

Now, however, I’m on the prowl for more than just tuna …

Off Shore sounds interesting, I may have to check them out.

A co-worker mentioned some place that at least “used” to be on Route 4, excellent fish (he seems a good judge) not too far outside of Latham. Unfortunately, he can’t recall the name. Anyone have any idea?

I don’t have a clue as to what erea of the world you’re talking about where to find decent fish.I suggest you go to the library and check out an Atlas to let you know you are not in the center of the universe,but wherever you are there are many other areas of the world that will give the readers a clue as to where YOU are .thank you .By the way I’m from Naples Fl.in SW Floida where fishing is a serious business

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